Delicious Crispy Catfish Po’Boy served with a Creole Chili-Garlic Remoulade, featuring fried catfish fillets on hoagie rolls with fresh arugula, sliced tomatoes, and pickles.
1: Begin by marinating the fish in yellow mustard and season with seasoned salt and pepper to your liking.
2: Prepare your fish fry or yellow cornmeal with all of your dried seasonings in a large ziploc bag or bowl and incorporate well.
3: Dredge each fillet in the seasoned fish fry and shake off the excess.
4: In a large cast iron skillet, add canola oil over medium high heat.
5: Once heated, add in your seasoned/dredged catfish and fry until golden brown. (Be sure to flip if you are not deep frying.)
6: Remove the fish from the oil and drain on a paper towel or rack.
7: Prepare your sauce by combining all sauce ingredients and mix well.
8: Assemble your Po’Boy and ENJOY!
